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Showing posts with label egg free. Show all posts
Showing posts with label egg free. Show all posts

Nov 23, 2016

Cranberry Orange Biscuits {gluten free + vegan}

I have a memory from my childhood of these delicious cinnamon raisin biscuits that my mom would take me to get from a fast food restaurant. They were soft, flaky, slightly salty with pops of sweet raisins, and topped with a sweet, creamy glaze.

I have always wanted to recreate those glorious biscuits but dairy- and gluten-free, of course. But I decided I would mix things up a bit and use tart, fresh cranberries instead of raisins, and add in bright orange zest for a pop. I didn't make a glaze for these, but they would be amazing with a simple powdered sugar/dairy free milk icing drizzled over the top.

Nov 16, 2016

Chocolate Cupcakes with Vanilla Almond Buttercream (gluten free + vegan)

When you have food allergies or intolerances, it's imperative that you have a good, go-to cake recipe that it easily thrown together. It seems like we are always having to prepare a safe dessert or treat for impromptu parties. While I love trying to come up with new ideas, sometimes I don't have the time to plan ahead and am scrambling to come up with something in a pinch. 

Nov 11, 2016

HBD to Us! Caramel Apple Crisp {gluten free + vegan}

Guess what today is!? It's the 4th Anniversary of Making it Milk-free! I cannot believe I've been blogging here for this long. When I think back to when I started and all that I have learned these years, it is so amazing! It truly is a labor of love here, and while we have moments of struggle (like the nine months I simultaneously was pregnant and had writers block), the exciting moments are just that much more rewarding and fun. This little love of cooking-food allergy advocacy-turned hobby of mine has been such an adventure. If you have been following along this whole time or if you found us just recently, THANK YOU for your support and for checking out our recipes!

In honor of this special day, I'm sharing one of my favorite (new) fall dessert recipes. This is the time of year I start to plan for upcoming holiday treats, desserts, meals, etc. While pumpkin-everything seems to steal the show more often than not, apple flavors are everywhere as well. I always have grand plans to make a caramel apples or other apple-flavored treats this time of year, and this was no exception.

Oct 14, 2016

Pumpkin Spice Sugar Cookies {gluten free + vegan}

I love to make my roll-out sugar cookies for the holidays. Halloween and Christmas are the two holidays that stick out in my mind as ones that my mom would make her sugar cookies and we would get to help frost them. I loved the pumpkins and black cats the most. 

Sep 14, 2016

Peach Blackberry Pie {gluten free + vegan}

I'm loving the end of summer, fresh, ripe fruit I can find in our local grocery stores these days. Fresh Colorado peaches everywhere! I decided I couldn't pass them up and was craving a peach pie something fierce. But my newest love when it comes to fruit is blackberries. I found some organic blackberries on sale and had to have them too.

Aug 17, 2016

Fish Tacos with Roasted Red Pepper Aioli {dairy, gluten + egg free}

The best fish tacos I've ever had were in Florida, made with fresh fish straight from the Gulf. Living in the midwest, it can be hard to find really fresh, delicious fish without paying a pretty penny for it. I have been able to find some really decent, wild caught fish at our local grocery store and it is perfect for these amazing fish tacos! 

Jul 23, 2016

Mocha Fudge Ice Cream Cake (vegan + gluten free)

We have finally reached the most relaxing part of our summer! We're done with sports for awhile, the Hubs and I both have a week off, and we're about to head out of town for a week long vacation with my whole family. While I'm not looking forward to the 4-5 hour long road trip, I'm absolutely giddy over having the time away together. Some quality time with my parents, siblings, and their families is definitely in order, and I have no doubts the boys are going to love the cousin time too!

Jul 2, 2016

Summer Berry Cobbler (gluten free + vegan)

What could be better in the heat of the summer than some fresh, bright, sweet summer berries turned into a delicious berry cobbler? Well, if said cobbler were semi-homemade, using just a few ingredients, plus baked and served in a rustic cast iron skillet, it might just be the perfect dessert for your summer BBQ or dinner party. 

Jun 26, 2016

Chocolate Chip Cookies (top 8 + gluten free)

These chocolate chip cookies are ones that I've been making for a few years now. I took a favorites recipe of my mom has had since I was a child and modified it slightly to be gluten-free, dairy-free and egg-free. As an added bonus, they're free of the top 8 allergens (they do have coconut). They are a definite family favorite! 

They're slightly crunchy on the edges and soft in the middle. I like to make a double batch and freeze half so I can bake up a few whenever we want a sweet treat. Bonus, if you have this dough in your freezer, you can bake up just enough to use the cookies in my Chocolate Chip Cookie Mousse Cups, or even some awesome Chocolate Chip Cookie Ice Cream Sandwiches

Jun 16, 2016

No-bake "Cheesecakes" {gluten free + vegan}

One of my favorite dessert before going gluten-free was cheesecake. I used to love creating different flavors of cheesecakes for special occasions. Of course, they weren't dairy-free either so once we started managing Mason's milk allergy, cheesecakes have been a thing of the past.

While we have since found a scrumptious dairy- and gluten-free cheesecake made by Daiya Foods, it is still not the healthiest thing to eat on a regular basis. In order to have a healthier, guilt-free option to enjoy anytime I had a cheesecake craving, I created this no-bake, individual serving version. This recipe makes four individual servings.

Jun 10, 2016

Lemon Layer Cake {gluten free + vegan}

Last month we had a little guy baptized at the church where I grew up. It was a nice, intimate family gathering and we had everyone who was able to make it join us at my parents' house for lunch afterward. My dad grilled burgers and my mom had prepared the side dishes. I brought an allergy-friendly pasta salad and dessert.

May 28, 2016

Lemon Blueberry Oat Bars {gluten free + vegan}

You may have noticed my obsession with all things lemon these days (or always). Interestingly enough, I never knew the difference between a "regular" lemon and Meyer lemons. I've heard of Meyer lemons and that they are delicious, but I never knew why. I found that my local grocery store had bags of Meyer lemons on sale last week and I was intrigued to taste the difference for myself.

From what I have read, Meyer's are kind of a cross between a lemon and a mandarin orange. Personally I noticed they are slightly less tart than a regular lemon but still with a bright, fresh flavor. I decided they would be perfect for my Lemon Blueberry Oat Bars and boy, was I right. (I am positive these bars would be just as delicious with regular lemons if you cannot find Meyers.)

Apr 7, 2016

Mint Chocolate Pudding Tarts {gluten free + vegan}

Some links in this post are my referral or affiliate links. Read my disclosure policy here. If you decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

I remember not really liking raspberries much as a child because of the seeds. Apparently my tastes have changed a lot as an adult, because I can't seem to get enough right now! I've been buying the largest package of these sweet little bursts of flavor for weeks now and I don't think I'll be getting tired of them anytime soon. I'm also the only person in my house who eats them, which is a bonus. More for me! 

I've been on a mission to use as many ingredients as possible lately that are already on hand, rather than picking up new things each time I buy groceries. This has helped some with my budget since my lists are shorter, but it's also been fun trying to be creative and come up with new ideas. 

If I have an ingredient in my refrigerator for awhile that I haven't used and I am worried I won't get around to it, I usually just toss whatever it is in the freezer. This past winter, I picked up some So Delicious Dairy Free Mint Chocolate Coconut Milk at a really great price and threw it in the freezer because I just couldn't pass it up. We love to use it to make hot chocolate after the kids play in the snow, but we had such a mild winter that this never happened!

I decided on a whim that it would make an amazing chocolate mint pudding, but I wanted to do something a bit more fun with it. That's when my Mint Chocolate Pudding Tarts were born. I also just so happened to have a package of Enjoy Life Foods Double Chocolate Crunchy Cookies in my pantry and they worked perfectly for my crusts. I've been using this silicone muffin pan lately, which was also perfect for this. If you don't have a silicone mold, you can use a regular muffin pan. 

If you can't easily find the Mint Chocolate Coconut Milk right now since it is seasonal, use my chocolate pudding recipe and just add a drop or two of mint extract. Even though it's a seasonal coconut milk flavor, these tarts are fresh and a perfect flavor combo for spring or any other season!

Mint Chocolate Pudding Tarts {gluten free + vegan} byt Making it Milk-free

Apr 4, 2016

Chocolate Chip Cookie Mousse Cups {gluten free + vegan}

Some links in this post are my referral or affiliate links. Read my privacy policy disclosure for more information. If you do decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Chocolate chip cookies are a classic dessert. I'm not sure I've ever met anyone who doesn't love them. Of course, the many opinions on whether they should be soft or chewy is a great debate. I personally love them soft (and slightly warm). And the smell of freshly baked chocolate chip cookies can't be beat. 

My favorite gluten-free and vegan chocolate chip cookie recipe is just right for my personal cookie preferences. Now, I also believe that chocolate chip cookies can and should be incorporated into other desserts whenever possible. Like my chocolate chip cookie ice cream sandwiches, or chocolate chip cookie dough bites. This recipe is yet another one I've been thinking of lately where chocolate chip cookies become the vehicle to deliver this velvety, creamy, delicious brown sugar mousse right to your tastebuds. 

I could literally eat the mousse straight out of the bowl with a spoon...but the cookies just make it that much more scrumptious. Make the cookies in advance and (if you can refrain from eating them all) use them to make this special dessert that is cute enough to be kid-friendly, yet also looks elegant enough for a dinner party!

Chocolate Chip Cookie Mousse Cups {gluten free + vegan}

Measure out the coconut milk and warm it slightly in the microwave for about 20 seconds. Add the melted butter and set aside. In a small bowl, combine the cornstarch and water to make a slurry. Place 10 chocolate chip cookies in a zip-top bag and crush them into bite-sized crumbles. Break the remaining two cookies in half to use for garnish.

Place brown sugar in a medium saucepan over medium-high heat, and cook until the sugar dissolves. Stir gently with a rubber scraper as needed to spread the sugar in the pan and dissolve the sugar evenly (and keep a very close eye so it doesn't burn). This step should take about 4 minutes. 

Once sugar is melted, turn heat down to medium-low and carefully pour in the warmed coconut milk and melted dairy-free butter substitute. The mixture will bubble up quickly and the melted sugar will begin to harden. Continue constantly stirring the mixture and using your rubber scraper to scrape the sugar from bottom of the pan. As the coconut milk warms, the sugar will melt into it and combine. This takes about 1 minute. 

If there are any hardened bits of the sugar left, carefully remove them and discard. Add the cornstarch and water mixture to the pan and bring to a boil. Cook until thickened and bubbly (about 1 minute). Remove the pan from heat and stir in the vanilla extract and pinch of salt. Pour the mixture into a bowl; cover and chill for about 20 minutes. 

Once chilled, remove 2 tablespoons of the brown sugar mixture into another small bowl and set aside. Gently fold 1/2 cup of CocoWhip into the mixture. Fold an additional 1/2 cup of CocoWhip in. Place mousse in refrigerator covered until ready to use. 

To assemble, pour 1/4 of the crushed cookies into the bottom of each of 4 glasses or bowls. Spoon 1/4 of the mousse mixture on top of the crushed cookies. Pipe or spoon additional CocoWhip on top (optional). Drizzle reserved brown sugar mixture over top. Garnish with 1/2 of a chocolate chip cookie, or sprinkle with mini chocolate chips. Keep the desserts chilled until ready to serve. (They can even be assembled the day before, covered and stored in the refrigerator for a quick and elegant dessert!)

Dec 7, 2015

Winter Wonderland Holiday House {dairy+egg free}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyMaidHouse #CollectiveBias

Christmastime is full of traditions, whether new or old. Mason and I have a tradition that we started when he was just a year old. Every year around his birthday in early December, we create a "gingerbread house." Because of food allergies, we always have to be careful with the ingredients we choose for the house and decor. Honey Maid graham crackers have always been our item of choice to build the house from because they don't contain milk. Another bonus? Mom doesn't have to spend time baking safe gingerbread and cutting the pieces out because the graham crackers are ready to go!

Winter Wonderland Holiday House | Making it Milk-free

Apr 11, 2015

Cornbread Muffins {gluten free + vegan}

During the cooler months, one of our favorite meals is chili. I make a huge batch and cook it all day in the slow cooker. These Cornbread Muffins are the perfect side dish. Actually, they are perfect for a side with just about anything! I also happen to love them for breakfast, drizzled with a bit of maple syrup. Just thinking about it now...I'm going to have to make another batch! 

Cornbread Muffins by Making it Milk-free

Apr 7, 2015

Blueberry Cornbread Donuts {gluten free + vegan}

Well, I finally got bored with sitting around watching TV and decided to get to work on some long overdue recipe posts. Lately, as soon as I feel a little bit of baking/cooking motivation coming on, I take advantage, create a new recipe, and shoot photos. It's the actual posting of those recipes that's been neglected after that. But...I'm going to do my best to get caught up on a few of our favorites so that I can share them with you!

Blueberry Cornbread Donuts by Making it Milk-free

These Blueberry Cornbread Donuts were a fun experiment that turned out really unique and delicious. They can definitely be made in the more traditional muffin shape, but I thought the donuts were a fun and interesting change. Plus, my boys seem to eat things better when they're shaped like junk food rather than their healthier counterparts.

Dec 22, 2014

Peppermint Bark Puppy Chow {gluten free, vegan + nut free}

Puppy Chow (or Muddy Buddies) has always been a favorite treat in our family. I like to mix up the flavors for special occasions or holidays. Traditionally, Puppy Chow is made with peanut butter, but I think it works just fine and tastes great with just a chocolate coating.

Since I found Premium Chocolatiers Milkless Polar Dream dairy-free white chocolate bars, I knew I wanted to make a peppermint bark version of puppy chow. Perfectly sweet and crunchy, the minty mixture of dark chocolate and white chocolate with peppermint is amazing!

#glutenfree #dairyfree #vegan #nutfree

Dec 19, 2014

Spinach Artichoke Dip {gluten free + vegan}

I have always been a fan of spinach artichoke dip. Warm, gooey and cheesy, it is a delicious appetizer or perfect compliment to grilled or baked chicken. I have enjoyed the traditional version since my son's milk allergy diagnosis, but have anxiety any time I eat something that contains his allergen. Plus, I recently decided to cut dairy out of my diet again, so this dairy-free version is a fantastic substitute.

Some of my favorite, go-to brands make an appearance in the recipe too: So Delicious Dairy Free (culinary coconut milk), Go Veggie Foods (vegan Parmesan style topping), and Just Mayo (egg-free mayonnaise). If you have a favorite dairy-free cheese alternative that does not contain soy, feel free to replace the Parmesan with what works for you.

#glutenfree #dairyfree #vegan #appetizers

Dec 14, 2014

White Chocolate Nog Fudge {dairy, egg, gluten + nut free}

Fudge is one of those traditional Christmas treats that just have to be made every year. Unfortunately most fudge recipes contain some if not all of our allergens. This year, I set out to make an allergy-friendly version that my little one and I could enjoy along with everyone else who would never even know the difference.

#dairyfree #eggfree #glutenfree #nutfree

I love the variety of So Delicious Dairy Free holiday drinks that are abundant this season. The delicious Nog is a fun and sweet treat. I have used it in previous years in breakfast recipes for Christmas morning, like my Nog French Toast Bake. I decided this year to try it in a dessert recipe as well.
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